Description
A delightful twist on traditional Hawaiian flavors, combining sweet and savory elements with succulent chicken thighs bathed in a luscious pineapple-soy sauce.
Ingredients
- 3 pounds of chicken thighs (bone-in, skin-on)
- 1 cup of pineapple juice
- ½ cup of soy sauce
- ½ cup of packed brown sugar
- ⅓ cup of ketchup
- ¼ cup of chicken broth
- 2 tablespoons of fresh ginger, grated
- 2 garlic cloves, minced
- 2 teaspoons of sesame oil
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- Fresh pineapple slices, for garnish (optional)
- Green onions, sliced for garnish (optional)
- Sesame seeds, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Arrange the chicken thighs in a single layer in a large baking dish.
- Combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, grated ginger, minced garlic, and sesame oil in a saucepan.
- Heat the mixture over medium heat until it comes to a low boil. Simmer for 10 minutes while stirring occasionally until the sauce thickens slightly.
- Whisk together cornstarch and water in a small bowl. Gradually add this to your sauce, stirring until thickened to your liking.
- Pour the sauce generously over the chicken, making sure every piece is coated.
- Bake in the preheated oven for 45 minutes to 1 hour, or until the internal temperature of the chicken reaches 165°F (74°C) and the sauce is beautifully caramelized. Remember to baste the chicken halfway through!
- Allow it to rest for a few minutes before garnishing with fresh pineapple slices, green onions, and sesame seeds.
- Serve warm and enjoy!
Notes
For a deeper flavor, marinate the chicken in the sauce overnight before baking. You can substitute soy sauce with tamari or coconut aminos for gluten-free options.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian